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Paella

Get a restaurant-style dish you can serve straight from the pan! Hot, searing and ready to fill hungry guests — or yourself, this field blend paella is easy make, and gives the perfect portions or carbs, protein, and vegetables.

This rice dish knows no boundaries when it comes to the protein or fillers that can be used. This one however, zones in on rich chunks of tender chicken thigh bites, with surprise shrimp and veggies.

Pack it for lunch, reserve 30 + minutes for dinner, or serve as a wine and dine indulgence. It’s totally up to you.

The distinctive factor with paellas is the nourishing value. This trait though, doesn’t have to be dry and boring.

It’s a meal that cooked-food lovers will find satisfying and bursting with plenty of flavor. Paellas are also toasty comfort foods for when temperatures dip.

Why risk the chill when you can serve a sophisticated meal right from home?

Method


In a paella pan, or aluminum frying pan, heat olive oil over medium heat. Season chicken thighs with salt, and place into pan. Brown on both sides (about 3-4 minutes a side), remove from pan and set aside. Place diced onion in pan and sauté until soft (about 3-4min), then add in carrots and bell peppers and sauté until soft (about 3-4 minutes). Once soft, add in frozen peas and sauté for 1-2 minutes.

In a small mixing bowl, combine rice, saffron, paprika, and 1 tsp salt. Add this mixture to pan with vegetables and mix until rice is fully incorporated. Place chicken thighs on top of rice and then add in stock, do not stir any more beyond this point!

Once liquid has evaporated and rice looks dry, add in enough stock to just cover the rice.

Once the 2nd round of liquid has been absorbed, place shrimp & mussels on top of rice. Cook until shrimp turns pink & mussels open.

Remove from heat, cover with a tea towel, and let rest for 5-10 minutes.

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